Homemade dairy products by Admin

[COOKING DAIRY PRODUCTS AT HOME]

COOKING DAIRY PRODUCTS AT HOME by Admin

Once a week I have a mini-home dairy factory.

Fresh cow's milk (morning milking) arrives at the dairy and my dairy starts making the following dairy products:



Including:

1. Homemade cheese.



More details about making homemade cheese using pepsin rennet can be found here:

Homemade natural cheese from Admin.


I never pour this serum, but pour it into a jar and keep it in the refrigerator.
We use cheese whey everywhere, including:
- we drink during the day, it has a fresh, pleasant taste, and, moreover, it contains rennet sourdough. For those who have problems with the stomach or joints - the doctor himself prescribed. If you don't like the bland taste, you can add lemon juice (or other juice) and sugar.
- whey can be used for baking bread, replacing milk or water with it.
- if there is a lot of whey, it can be poured into plastic containers and stored in the freezer of the refrigerator.
In the same way, you can use the whey remaining after the preparation of the cottage cheese, although it will taste sour.
You can read more about the serum here:

KEY TO SUCCESS 3: MILK AND OTHER DAIRY PRODUCTS. Message No. 8 "Characteristics of milk whey".


The recipe for making baked milk can be viewed here:

Baked milk in a multicooker from Admin


The yogurt is ready and, after cooling, is poured into 125 ml jars. (left over after the yogurt maker). The taste is tender, non-sour fermented milk, inside a monolith and flakes.



Nearby is a jar of yogurt with added flakes of fiber from medicinal herbs, 1.5 tbsp. l. on the jar. After drinking such a drink at night, you will be very happy in the morning and afternoon.
These lactic acid foods can be prepared at home. And this is only a part, in more detail about their preparation you can read on the forum in the relevant topics, there are several of them, where the authors share with all their secrets and methods of preparation.
For example, at these addresses:

Making homemade cheese

I wish you success too!

Storage of dairy products

To prepare delicious dairy dishes, it is necessary that the products from which the dish is made are of high quality. To do this, you must follow the rules for storing dairy products.

Milk and dairy products should be stored in a room protected from daylight at temperatures up to 6 degrees.

Milk and butter should be separated from other dairy products (for example, cheeses and fermented milk products) that have a smell. To keep the oil well, it is thoroughly washed with clean cold water during squeezing to remove the churning. It is best to store oil in a sealed container lined with parchment (previously soaked in a salt solution). If the oil is periodically used, its top layer is carefully covered with a thick cloth dipped in a salt solution. The oil remains quite fresh at 4 degrees Celsius for up to 15 days, at zero for 1-2 months.

Sour cream stored in a cold place (no higher than 7 degrees Celsius) in a dish protected from light and dust.

Cottage cheese can be stored in a purely evaporated tub, pouring ceramic or metal dishes. Dry salt is poured on the bottom of the dish and cottage cheese is placed, crushing it so that there are no voids. On top, put a clean (washed in boiling water without soap) cloth soaked in a solution of salt, tucking it in from the edges, close it with a clean circle, and put a little oppression on it.
Low-fat cottage cheese is suitable for long-term storage; it is placed in tubs rubbed with salt and lined with parchment. In this form, at a temperature of about zero, cottage cheese can be stored for up to 2 months.

Cheeses any varieties are especially easy to mold. One of the best ways to preserve cheese is by carefully wrapping it in wax paper.
Storing cheese at temperatures above 10 degrees, as well as freezing, is not allowed. If mold or mucus appears, the cheese is wiped with a cloth dampened with salt water. It is recommended to store cheese at home for no more than 2–3 months.
The smell of cheese is easily transmitted to other foods (eggs, butter, dried products), so it should be stored separately if possible ..
A list of all my "culinary delights" for the entire time of being on the forum, including current ones the topic "To cook, too, as I can ..." can be viewed here: CULINARY "THINGS" by Admin and "MY BREAD GALLERY" by Admin

Oh, what a beauty !!! And the photos are wonderful, immediately the appetite rises. In general, I adore dairy products, I can eat only yogurt all day. I especially liked your homemade cheese: what a wonderful shape. When I started looking through this page, I noticed his pimples. I think how can this be done? It turns out to be very simple.

[very nice]

Admin, thanks for putting everything together and very nice and a highly professional theme! Thanks for work!!!!!!!!!!!!!!!

Make and eat to your health

I would like that through my demonstrative and practical topic it would be possible to immediately go to any of the topics where members of the forum share their experience in cooking dairy products and read various kinds of information about dairy products.

It will be faster than searching the forum for the desired topic, especially for beginners.

If I missed any of the topics, let me know - I will add to the list.

Good luck!

Admin, a wonderful little factory, and most importantly, it's wonderful that all this beauty and deliciousness can be found in one place, learn and repeat

Thank you

[Admin]

Admin, do not consider this a mockery, but, in my opinion, it's time for you to get your own cow

[Admin]

Admin, do not consider this a mockery, but, in my opinion, it's time for you to get your own cow

Nooooo! For her you need to get up at 6 in the morning, and at 7 in the morning the first milking, then the second, etc.
And she gives milk up to 40 liters a day.
And all this needs to be processed every day .... cracked from the amount of eating dairy products.
If you only start taking milk baths

And I am a "night owl" - you cannot raise me early ... it is dangerous for others

Nooooo! For her you need to get up at 6 in the morning, and at 7 in the morning the first milking, then the second, etc.
And she gives milk up to 40 liters a day.
And all this needs to be processed every day .... cracked from the amount of eating dairy products.
If you only start taking milk baths

And I am a "night owl" - you cannot raise me early ... it is dangerous for others

Come on, you can feed, milk and continue to sleep. And the surplus milk - to sell to neighbors.But the products are not powdery: what you feed - you get

[Admin!]

Admin! Very beautiful and, as always, very competent. I'm amazed. I can't help but speak out. If I were an administrator, I would Admin added more stars. Or somehow highlighted her posts. Painfully they are good. So that any Guest can see whom to read first.

[Luke]

Luke, come on, there are a lot of craftsmen on the forum, only photos are not always displayed

Admin !!! What are you clever !!! How cool, sensible and beautiful you are doing! Thank you very much !

Admin !!! What are you clever !!! How cool, sensible and beautiful you are doing! Thank you very much !

Thanks for the kind words

Do as I do, do better than me, success in everything

Peace be with you bakers!
ROMA you are on fire as always !!!!!
but all the same agree from live milk and the output product is live
when in Moscow they were allowed to sell milk from tanks my wife
also spoiled us with all sorts of goodies
and now if you buy a couple of cans on the way from the dacha, everything is drunk
and in winter it's a problem, though grannies sell near the metro, but
you can't guess, since they took something like normal, and then a couple of times it seemed
the store was poured into the jar / or maybe it is so / so more
do not risk
and recently we opened a department of Belarusian goods in MY STORE
beer, sausages and milk, the quality is excellent and the price
normal truth you need to come on time otherwise they grab it at the moment

Village milk in Moscow can be bought at the Koptev market on Saturdays before lunch (120 rubles per 1.5 liters) and at the Timiryazev Academy (38 rubles per liter).

Good day !!!

Once again I admire your talents of ROMA !! And I want to ask you how to make cottage cheese from curdled milk correctly. From my childhood I remember how my grandmother put a huge casserole with yogurt on the stove and cooked it, and then strained it. Tell me how long it takes to ferment milk and do you need to add something else to make a good cottage cheese? And approximately how much cottage cheese can be obtained from a liter of milk?

Thanks for the feedback

Curd can be made from homemade curdled milk in two ways - cold and hot.
The cold method is to pour the finished yogurt into a fine sieve onto a clean cloth and let the liquid drain.
The hot method is to heat the curdled milk until the curd whey separates and then pour it into a sieve onto a clean cloth to drain the whey.
The whey should be collected in a separate bowl - it is good for drinking and also for baking bread and other baked goods.

If we talk about me, then I stopped making cottage cheese myself, it is troublesome and a small way out, a lot of whey turns out.
I buy low-fat cottage cheese from my milkmaid - 1.5-2 kg at once. and I have enough for a week, it is good in 0 cell.
I also take the serum from the thrush - it gives as much as necessary. I pour the whey into containers and store it in the freezer.

At home, I myself only make homemade cheese - from 2-3 liters of fat milk, 500-700 grams of cheese comes out.
You cannot make homemade cheese from skim milk this way (with sourdough) - the sole is obtained in terms of quality.

Good luck!

Admin, I want to add my voice to the chorus of admired members of the forum. Thanks to your advice and collected materials, I learned how to bake wonderfully tasty and always successful bread. But dairy is a miracle. I was just looking for a way to make homemade cheese - and here you have recipes from Admin. Thank you.
I've been making homemade cottage cheese, sour cream, fermented baked milk, baked milk, yogurt for 20 years. I want to share my findings and discoveries.
Homemade cottage cheese is best made from homemade milk, as Admin advises, but the best cottage cheese (higher yield) is made from skim milk. To do this, I leave fresh (steamed) milk in a 3-liter jar in the refrigerator overnight. By the morning the cream rises upward, thickens in the cold, and I gently remove it with a spoon. Cream is very different in color from milk, it is more yellow. It is clearly visible when milk is already scooped up in the spoon. Good milk makes 0.5 liters of cream from a 3-liter can.
I cover the jar of milk with a cloth or plate (it is important to avoid sealing) and let it sour thoroughly in a warm, dark place. Delicate curdled milk will not give much cottage cheese and the whey will be cloudy. And now the trick. I put a jar of sour milk in a cold oven and turn it on for baking at a temp. 120g. and I follow. Somewhere in 30-45 minutes. curdled milk will look like it was cut with a knife from top to bottom. This is the perfect time to turn off the oven and leave the jar to cool. When it cools down, put it on gauze or other fabric to drain for 5 hours.
I leave the skimmed cream to sour, too, without a tight lid. When they turn sour, small air bubbles will be visible on the sides of the can. ALWAYS stir the cream well with a spoon to release the air, cover tightly and refrigerate. And you have amazing sour cream. As they say - the spoon is worth it.
It is very profitable. From 3 l. milk - half a liter of sour cream and about 600 gr. cottage cheese.
Good luck to all.

Admin, I want to add my voice to the chorus of admired members of the forum.

I want to share my findings and discoveries.

Thank you very much for the kind words addressed to me

Thank you for such good cottage cheese recipes I'll try to make myself too

But I'm used to buying ready-made cottage cheese from the milkmaid
The cottage cheese is high-quality, soft, tasty, etc. ...... and there is no hassle in making it at home. Serum turns out a lot, more than I can drink, but it's a pity to pour it out. And for the money, too, it turns out.

Fadeeva thanks for the cottage cheese recipe !!

Admin !! I heard that whey can also be used for baking pancakes, delusions. The truth itself did not try. And the prices in Latvia for dairy products are high, and according to my calculations it is more profitable to make sour cream-cottage cheese myself ... even the whey remains ...

[market]

Serum can be used almost anywhere, and everywhere it is in place

But you need to take into account the amount of whey that can be obtained from the preparation of cottage cheese, and the amount of milk spent for this.

If 600 grams of cottage cheese is obtained from 3 liters of milk, then to prepare 2 kg of cottage cheese (I need 1.5-2 kg per week), you need to buy 10 liters market milk. Moreover, get only 1.5-2 kg of cottage cheese, and the rest is cottage cheese whey - about 7-8 liters of whey per week.

Think for yourself what to do with such a large amount of whey - you will swell from pancakes and pancakes, bake such an amount.

Therefore, it is more practical and cheaper for me to buy ready-made homemade cottage cheese, since I pay only for cottage cheese, and not 10 liters of milk, which is not cheap in Moscow either.

And a jar of serum will always be poured to me in any quantity and at any time - they still pour it out, so much of it turns out.

And we drink whey, slightly adding some salt or so, I also like to ferment a little with ayran ready to put in the refrigerator and forget in a week such a vigorous drink turns out (well, this is all understandable for an amateur). And I also suggest using for masks nourishing hair and skin, you can even take a bath



Dairy products are widely represented on any menu. Having a high content of proteins, minerals and vitamins, they compensate for the lack of these components in other products. Sour milk and kefir are easily absorbed by the body and, due to the presence of acid bacteria, have a beneficial effect on the activity of the stomach. Cottage cheese is a fresh cheese sometimes referred to as white cheese, very nutritious, easy to digest, has a pleasant taste. It is made from both fat and skim milk and can be used to prepare many different dishes. You can make cottage cheese at home. To do this, put the milk in a warm place and let it sour so that the whey is released. The whey can be removed completely by draining the sour milk through a cloth. Whey also contains valuable nutrients. Dressed with lemon juice and sugar, you can get a refreshing lemonade. Cheese is also valuable for its nutritional properties. Some of its varieties (including processed) can be used for sandwiches. Sour cream is the most widely used in cooking. Adding it to hot and cold soups, sauces, dressings for vegetable salads improves their taste, imparts a pleasant light acidity.

Back in crisis, and a serum bath? this is how much milk you need to skip !. If from two liters of store milk I get 550 g of cottage cheese, and the rest is whey. My salary is definitely not enough to bathe in serum.

My salary is definitely not enough to bathe in serum.

That's why I buy ready-made cottage cheese right away

I also buy cottage cheese, and milk for cottage cheese was bought specifically for the sake of whey. We do not sell it now, but only sell it in the summer, as they explained to me in the store for okroshka.

And at my house everyone was capricious (no one eats in the store), and my mother and I figured that buying pasteurized milk 2.5 is more profitable for us, because there is no waste production, and there is no familiar milkmaid, I am just afraid to buy from grandmothers on the street, like then at the nearest cemetery I saw a cow walking freely and grazing, and I can't - there is no address on the street milk. Sometimes relatives bring their milk from the village, it really is much better

And I also suggest using for masks nourishing hair and skin, you can even take a bath
[/ quote]

"You will, of course, laugh, but ..." A hot whey bath is a wonderful remedy for the resorption of callus that forms at the sites of fractures.
So, a previously broken (but already healed after plaster !!!!) limb is lowered into a bath with hot serum, so that it is already difficult to endure, in terms of the temperature of the serum, until the temperature becomes cool. The bath is recommended to be done every day. There are contraindications: open wounds; God forbid, tumors, etc. It is better to consult with your doctor, but if there are no contraindications, then the remedy is super. And, yes, even after taking such a bath, the serum does not need to be poured out, but you can use it a couple more times if stored in the refrigerator. I think the weekly volume of whey left over from the curd will be enough for just a week. The course of treatment is 1-2 months. Be healthy.

Thanks for evaluating the curd recipe. I forgot to clarify that it is necessary to turn off the oven no later than the curd begins to flake. We must not allow it to rise up - it will become rubber. If it has already risen, immediately remove it from the oven and cool it at room temperature. And it will be "high quality, soft, delicious, etc." exactly the same as on the market.

The most delicious cottage cheese is from a Russian stove! And ghee from the Russian stove, and ghee from the same Russian stove! Whoever tried it will understand and support me. All the same, at least some kind of plus is in the village life.
Sorry if something is wrong.

in ancient times, the market in St. Petersburg sold cottage cheese in plates. Maybe somebody knows the secret?

Back in crisis, and a serum bath? this is how much milk you need to skip !. If from two liters of store milk I get 550 g of cottage cheese, and the rest is whey. My salary is definitely not enough to bathe in serum.

If you know the little secret of the human body, then you don't need a whole bath of serum to take it.

I'm telling you.
First, take a good shower (washcloth, scrub, gel - not prohibited).
Then, CLEAN, go to a bath of plain hot water (no foam, no shampoo, no bath salt, etc.).
The duration of the bath is at least 15 minutes (if there are no heart problems).
The most important thing is the water temperature. You need to get out of the bath steamed, but so that sweat does not flow after the towel. It is selected individually. (For me it is 38-40 degrees water).
Serum is applied to dry (easily dabbed with a towel, without rubbing) skin with a sponge or swab.
We happily watch how it is absorbed.
Depending on the area of ​​the body and the mood to "drink" the body, 100-200 ml of liquid is absorbed through the skin. It will absorb the same 200 ml from the whole serum bath. And where will you put the "bath minus 200 ml" until next time?
Good luck!

If I'm off topic with serum, then don't scold me.
Serum okroshka is very good! especially for those suffering from various stomach problems. It turns out much softer than with kvass. Here is a product, so a product! both inside and outside, and you can wash your hair

[katyka]

Good day everyone! I'm interested in cooking katyka at home. I would be very grateful for the recipe

Well, this is an oriental recipe made from milk, most likely you need to look for it on the internet
I am transferring your question to this topic:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=459.240

[Fadeeva]

Fadeeva Thanks for the recipe for homemade cottage cheese.We bought milk, and it was already sour, it was necessary to somehow revive it.
It turned out very tasty cottage cheese

Admin, I love it! Oh, how delicious! Hands itch! Tomorrow I'll go experimenting!

And here in the States we have a normal cottage cheese "in the afternoon with fire!" Therefore, you have to do it yourself at home. I found an unusual recipe in the open spaces of the Internet, maybe someone will be interested:

Place the milk in the grill on the stove. And as soon as it boils, pour in lemon juice (natures or from a jar - it doesn't matter). And then turn off the milk. The amount of juice is such that the serum becomes transparent. I have about 1/2 cup (240ml) lemon juice for 4 liters of milk.
The curd turns out to be grainy - if someone likes it, you will like it.
I do this because our buttermilk, i.e. yogurt, is somehow not correct. I tried to make cottage cheese on a steam bath - I didn't like it and for a long time, 2 hours instead of 10 minutes, as with lemon.
Still, I'm thinking how to make cottage cheese without yogurt, but soft, so that you can make a curd mass? Who-thread rennet tried?

And by the way, even though there is natural sour cream here (cream + sourdough or cream + milk 0% + sourdough), there is no more than 6% - this is the fattest, there are still 2% and 0% fat - how is it - a mystery to me , although made from cream.
And although I found it more or less tasty, it still cannot be compared even with the simplest St. Petersburg "Clover". So I'll try to make sour cream here - to ferment.
And you know what else is very interesting. Here we have completely different microbes: products, even natural ones, do not deteriorate. Natural kefir (although for me drinking activity) is not a kitty for 2 weeks, and then it just went out - I tried to make sourdough for bread.

Admin, you can ask the following question here: when making homemade cottage cheese, I encountered a problem - how to wash gauze (neither soap, nor powder, nor even dishwashing liquid makes you want to use them)? And can you tell me what is better (safer) to use for expressing serum - gauze, cloth, ...? Thank you in advance.

[what is clean and practical]

I didn't have such a problem. I take it and wash it, mostly with laundry soap at first, since milk and cottage cheese contain fat, and so that this fat does not go rancid on gauze in the future. Then I wash with dishwashing liquid to remove the smell of households. soap and rinse well.

I mainly use not gauze, but a fine mesh from the curtain for the window, I cut out a piece of curtain without a pattern from the remnants - such a piece is well washed, has no smell. And in general, I like to use just such a grid, and at home I have several different grid-squares of different sizes, trimmed with thin braid so as not to frown.

And it is safer to use the one what is clean and practical: fine sieve, napkins in a sieve and so on ... everything that is convenient for filtering and washing-washing

Admin, thank you very much for your reply.
I have tried and households. soap and dish detergent. The problem for me is that, indeed, the first is terribly smelly, and the second is to be sure that it is completely rinsed out. Well, these are my cockroaches. I liked the idea with the grid, thanks.

Admin, you can ask the following question here: when making homemade cottage cheese, I encountered a problem - how to wash gauze (neither soap, nor powder, nor even dishwashing liquid makes you want to use them)? And can you tell me what is better (safer) to use for expressing serum - gauze, cloth, ...? Thank you in advance.

Mrs. Addams, because of my heightened instinct, I also react with a great squeak to a couple of "products - household chemicals", and when Masik was still a baby, he even less wanted to mix something extra. And as a result, I discovered for myself such a thing as non-woven napkins. We still had a pack of disposable liners for canpol babies diapers - 100 pieces, approx 3 ye, for babies from birth. excellent liquid conduct;) squeezed the juice - threw it away, threw back the curd - threw it away. I felt comfortable.and now the volume of my "milk processing" plant has increased a little, and I sewed a linen bag like a knapsack, even two, for a break. firstly, it is convenient that it already has a string that it ties and hangs by, and secondly, it switched to cottage cheese without heating, and flax, due to its density, allows you to immediately throw away liquid sour milk that is not curled. and I wash them with dry mustard powder - it dissolves fat and disinfects very well. Mom also washes the dishes for them, but I drive the dishwasher

[redcat]

redcat, thanks for sharing your experience.
Yes, the linen bag is a wonderful thing. But, unfortunately, due to lack of space, I do not weigh the curd, I just quickly drain and squeeze the whey through a colander and cheesecloth.
I will look for mustard powder in stores (there was a lot of it before) - I didn’t know that they can be washed - I will definitely try it !!!

[Admin,]

Admin,and the tulle is not large for such purposes? Such a cool idea !! I am sitting near the window, looking at my tulle ... it seems to me cells of about 1.5 mm .., in gauze, not smaller? Or fold it in several layers too?

I don't know where to write, I need to ferment baked milk. Written 125g sour cream for 1.5 liters of milk. I'm trying.

Everything worked out! Thank you very much!

Everything worked out! Thank you very much!

Well done! Great!

Is there a Temka where they will prompt. Why doesn't the butter go astray?

Sour cream has accumulated again. I do not know what to do.

Sour cream has accumulated again. I do not know what to do.

Usually butter from sour cream beats very well. Keep the sour cream in the refrigerator, beat it cold.
Or the milk is of poor quality

On the forum there is also a topic Homemade butter (author Tortyzhka) look there for comments

Thank you! Sour cream from your cow. It always worked out, but now I'm tired of interfering. Thanks, I'll go to the tip.

Recently I saw Jamie Oliver whipping cream in a food processor and making wonderful butter. Then he poured out the liquid, added cold water and immediately washed it in the combine. Conveniently. I didn't have to try it myself - I don't make butter at home. And before, when stocks of homemade sour cream were accumulating, they would flop in the bank for an hour. And sometimes 20 minutes was enough.

Sveta, so we flop in a bowl with a mixer, it turns out quickly and then we rinse in water